If you’ve been to any Chinatown, the sight of dangling roast meat (complete with pig’s heads!) and Char Siu in the display window of Chinese BBQ restaurants can either tempt you or frighten you. Despite the unsightly exhibition at these traditional Chinese eateries, Cantonese BBQ Pork is savory, sticky sweet, and imbued with a unique oven-roasted aroma. My good friend Shirley taught me how to make this Cantonese BBQ Pork. Her recipe has been tried and tested many times and rivals the best that Chinatown has to offer. Give it a try and I am certain that you will agree.
Serves 4 as part of a multi-course meal
- 1 lb (500 g) pork butt or pork neck, cut into 4 pieces
- 3 cloves garlic, finely minced
- 1 tablespoon oil
- 1/2 cup (125 ml) Chinese BBQ Sauce
- Rub the garlic evenly on the pork pieces and marinate the pork with 3/3 of the Chinese BBQ Sauce overnight.
- Add the oil into the remaining Chinese BBQ Sauce. Stir well and keep in the refrigerator.
- The next day, preheat the oven to 375°F (190°C). Place the pork in a roasting pan. Using a small brush, brush the pork with the barbecue sauce.
- When the oven is heated, put the pork in the oven and roast for 15 minutes.
- Turn the pork over and brush the pork surface with the sauce. Roast for another 15 minutes.
- Brush the pork with the sauce for one last time before broiling on high heat until the pork is slightly charred on the surface, about 2–3 minutes. Repeat the same for the other side. Make sure not to burn the surface, check at the 2–minute mark. Take the pork out, let it cool, and then slice it into bite-sized pieces. Drizzle the remaining Chinese BBQ Sauce over the dish and serve immediately.
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